The reason why food is cooked

Cooking Food

Food is cooked to make is safe to eat because the harmful bacteria is destroyed. Cooking food also improves the flavour, apperance and smell.

The shelf life of food is extended through cooking and it means it can be stored for longer.

Cooking food using different cooking methods adds a variety of flavour. It also adds different flavours and textures to the diet.  

Wedges are cooked in an oven and this improves the flavour. When bacon is cooked, the fat is released and the bacon develops a crispy texture which adds a variety of flavour and texture to the meal. When bread is baked, it rises and increases in size. Then the bread will turn golden in colour. This improves the flavour, texture and apperance of the food. 

There are some disadvantages to cooking food as well as advantages. Vitamins are often lost and this decreases the nutritional value. It is also very easy to overcook food through processes such as boiling or baking. Poaching is a way of cooking eggs however, it requires skill as it is easy to overcook them.

Steaming is a good method of cooking because it tenderises meat and no vitamins are lost. However, fruit and vegetables may lose their colour and it requires skill so as not to overcook things.

Heat Transfer

Food is cooked by heat energy. There are three ways in which heat energy can be passed through food to cook it. These are:

- Conduction 

- Convection 

- Radiation. 

Most food is cooked by a combination of the methods of heat transfer. 

The first method of heat transfer is conduction. This is where heat travels through solid materials. Heat is conducted from molecule to molecule in a liquid or solid. The heat is transferred into the food by contact with a heat source or sometihing very hot. Metals are good conductors of heat. This is why cooking pans and baking trays are often made from steel or copper. Water is a good conductor of heat so if you place something in boiling water, it will cook quickly. 

The second method of heat transfer is convection. This is where heat travels through air or water. . A convection current is the movement of heat in water or in the air. Ovens are heated by convection currents. Baking, boiling, poaching and steaming all use convection currents to transfer heat into food. When I boil eggs, i am using the method of convection. 

The third and last method of heat transfer is radiation. This is where heat directly warms or cooks food. Heat travels from one place to another. Cooking food in a microwave uses radiation to cook the food. Food that is grilled or toasted is cooked by radiation. An example of cooking food by radiation is when you warm baked beans in a microwave. 

Different Cooking Methods